Beef Barley Soup

• 1 pound Sirloin, Cut Into 1/2-inch Pieces
• 1 whole Walla-walla Sweet Onion, Diced
• 2 stalks Celery, Diced
• 2 whole Carrots, Diced
• 2 cloves Garlic, Minced
• 1 container (6-8 Oz. Container) Sliced Mushrooms
• 3 cans Low Sodium Beef Broth (14 Oz. Can)
• 1 can Sodium Free Chicken Broth (14 Oz. Can)
• 1-3/4 cup Bob's Red Mill Pearl Barley
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Dried Thyme
• Truffle Salt, To Garnish
• Extra Virgin Olive Oil

1. In a large pot, brown meat, seasoned with salt and pepper in extra virgin olive oil. Remove from the pot.
2. Add onion, celery and carrots to the pot with some more extra virgin olive oil. Season with salt and saute for about five minutes.
3. Add the mushrooms and garlic and saute till the mushrooms get a little limp.
4. Add the beef back to the pot. Add broth, barley, soy sauce and thyme.
5. Bring to a boil. Reduce to simmer and cook for about 1 hour, till barley is soft.
6. Serve piping hot garnished with truffle salt.

sirloin, wallawalla sweet onion, stalks celery, carrots, garlic, mushrooms, chicken broth, bobs red, soy sauce, thyme, salt, extra virgin

Taken from tastykitchen.com/recipes/soups/beef-barley-soup-2/ (may not work)